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Yawn...What's cooking today? I did 2 spatchcocked chickens yesterday and my neighbor has a massive meat collection going into his Traeger today...Cinco de Mayo and all.
I used traditional controller setting for 3 hours of 180 degree smoke - wrapped the racks, switched to PID mode and "cooked" the ribs at 225 degrees for 1.5 hours. Sauced and hot cooked at 375 for 45 mins...
I like having options.
Just fired the grill up...I'll switch to PID mode and run the temp down to 180 and check it out.
Interesting...Holding a constant 200 degrees and no noticeable smoke - has no sign that it's going to go down to 180 degrees though - fan is cycling on/off as is usual in PID when temp is reached...
I usually sit out on the patio while my grill is running and observe the operation. My grill definitely makes more smoke in the traditional setting. When I switch to PID mode there is only occasional smoke and very little at that. No real measurement, just observation.
I'm putting St. Louis...
I picked up a Z-Grills ZPG 7002E last year ($376 delivered) and am very happy with it. It is virtually identical to the Grilla Silverbac and all the Silverbac accessories fit. I recently added the Alpha Smoke controller from Grilla Grills and now have the option of tradition control (more...
I installed a dual mode controller on my Z-Grills 700 series and really like it - it has traditional mode (more temp swings & smoke) & PID mode for more precise (+- 5 degrees) temp control. Pretty handy to smoke something for prescribed time, wrap it and switch to PID mode and cook at a set temp.
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